The Sicilian Cannoli has very ancient origins, it is thought to have been born in Caltanissetta, a small town in Sicily, from the hands of Arab women to honor their Saracen emir. The term "cannolo", in Sicilian dialect, stands for "small tube", refers to the typical shape of these sweets and derives from the Latin "rod".
In this cooking class, Riccardo will show you how to make Cannoli Siciliani, you will learn how to make the sweet dough and how to roll it out. He will make the traditional Cannoli’s sweet filling with sheep ricotta and chocolate chips and, more importantly, you will learn how to cook the Cannoli which will be deep-fried in vegetable oil and then filled and sprinkled with icing sugar. The garnish will be up to your choice.
For the dough:
For the filling: